Grilled baby eggplant with yogurt sauce
Plain fat free Greek yogurt
¾ tsp, divided
¼ tsp, very finely minced
¼ tsp, regular or smoked variety, plus extra for garnish
1¼ pound(s), about 3 baby eggplants
¼ cup(s), fresh, thinly sliced
- In a small bowl, stir together yogurt, water, 1/4 teaspoon salt, cumin, garlic and paprika; set aside for at least 10 minutes for flavors to blend.
- Preheat outdoor grill or stove-top grill pan to medium-high.
- Slice eggplant lengthwise into 1/2-inch-thick slices; coat with cooking spray and sprinkle with remaining 1/2 teaspoon salt.
- Grill eggplant until lightly charred and tender, turning as needed, about 8 to 10 minutes; remove to a serving platter or bowl. Spoon yogurt sauce over eggplant; sprinkle with mint and garnish with paprika. Yields about 2 slices of eggplant and 2 tablespoons of sauce per serving.